Biochemical changes during the manufacture of galician chorizo sausage as affected by the addition of autochthonous starter cultures

  1. Rodríguez-González, M.
  2. Fonseca, S.
  3. Centeno, J.A.
  4. Carballo, J.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/FOODS9121813 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus